Category recommendations

Major review on molecular gastronomy published

I just received an alert today about a major review article on molecular gastronomy: Molecular Gastronomy: A New Emerging Scientific Discipline (DOI: 10.1021/cr900105w) is a British-Danish joint publication by Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom…

Cheer up with some gingerbread for Christmas

The gingerbread cookies pictured are made with ginger, cloves and cinnamon. I didn’t use ammonium carbonate as a leavening agent for these, so no amphetamines were created “in furno” in this case. But I’m sure the cookies can cheer you…

Nathan Myhrvold in NYT – news on upcoming book

I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…

London Gastronomy Seminars

In New York the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris Hervé This’ monthly seminar has been running for many years – and now finally the London Gastronomy Seminars are about to launch. To their…

(Too many?) New books

Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…

French book on flavor pairing of food and wine

The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As…

Sourdough work in progress (part I)

Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…

Cooking issues blog

Just a quick note to point you to the new blog “Cooking issues” featuring Dave Arnold and Nils Norén from the French Culinary Institute. In addition to posts inspired by ongoing activities at the FCI they have a comprehensive primer…